Pork Chile Verde

Pork Chile VerdeNetflix and Chile Verde
Last week I made something I haven’t made in…forever. Pork Chile Verde. I love Chile Verde but it takes a while. So, it’s not something that frequently graces my dinner table. I tend to only order it when we go to a restaurant for Mexican. In this instance, I had boneless pork shoulder in the freezer that kept getting in my way and driving me nuts. And I wanted to figure out what to do with it beyond the usual pulled pork.

On impulse, I bought a bunch of tomatillos and brought them home for no other reason than I was bored with the usual stuff, (And, they were in a basket next to the jalapeños and Anaheim chiles which are a veggie drawer staple in my house.) I had no idea what I was going to do with the tomatillos but having them on hand must have lead me to the whole Chile Verde epiphany.

The urge to make Chile Verde sent me into this somewhat manic desire to create an entire experience like going to our favorite Mexican restaurant. I made the Mexican rice and the refried beans as well as the tortillas. I even went so far as to make flan for dessert. (So worth it!). I mean, it’s not like I had anything else to do so why not? If we can’t go out to eat, then we’ll do it at home with plenty of margaritas in the blender.

The key to this dish is meat that isn’t too lean which is why pork shoulder is great. You gotta have the fat or it will be dry.

Pork Chile Verde
Adapted from The Food Network 
Yields 4 to 6 servings Read more…

San Diego Livin’

San Diego Livin'Traveling the World…Series…Kinda
Ahhh, vacation. Nothing like getting away to unwind and relax, right? As you read this, I am enjoying all that is beautiful on the shores San Diego…sort of.

In actuality, I am probably sitting in a chair or in a bleacher seat with a cooler full of water watching my dudes play baseball in the World Series. This is what our family vacations have become. The funny part is that this is the second leg of our World Series tour. Our daughter had hers last week and I have to be honest, I prefer this week’s venue by the sea to the hot dusty fields of the Central Valley. Don’t get me wrong, I love watching the kids play—and certainly playing at this level. But, you have to have a sense of humor about the fact that you’ve traded a vacation week on the sand in Cabo for vacation sitting in the stands on the diamond.

The upside is that we get to explore San Diego which is a place where I have not spent much time (outside of a few random food shows over the years). Needless to say, I have researched where we want to go, what we want to see and, most importantly, where we or should I say I want to eat. That is really the first thing I look for when heading to a new destination. Where do you find the good eats? Where do the locals go, etc.?

Of course, it goes without saying that I will be on the hunt for the best Mexican food I can find. And let’s not forget the seafood. We will be on the ocean after all.

I plan to squeeze as much fun and relaxation out of the time we have down there as I can because the minute we get back? School is back in session.

For those of you who are also squeezing as much out of the summer as you can, here is a list of San Diego inspired recipes to help you out. Read more…

Fresh Elote Salad

Fresh Elote SaladCorn Off the Cob
Typically at this time every year, I am going crazy for all of the sweet, local corn that is available. And by crazy I mean eating it 2 to 3 time a week. This year, though, we have been relatively corn-free.
My feelings on fresh, sweet corn haven’t changed. I still love it. My family loves it. When it comes down to it, our lack of corn consumption can be traced to two things: economics and braces. Two of my three kids have braces on their teeth. Those of you who have ever had braces or know anyone who has will agree having braces on your teeth makes biting into an ear of corn a challenge.
The other deterrent to our annual corn-a-palooza would be the cost of having to re-attach a bracket that had been ripped off while biting into an ear of corn. The monthly payments times two are bad enough on their own, thanks. Of course, you can cut the kernels off the cobb to make it easier but then there is the fun of cleaning corn out your braces after. So long story short, we’re not eating a lot of corn this summer.
I am going to have to make an exception for this recipe. It takes one of my favorite street foods and reworks it into a much easier-to-eat form and with enough cheese and other goodness to make the challenge of cleaning out your braces worth it. And, note that doubling the recipe would make it a hit at any large gathering or backyard BBQ.
Fresh Elote Salad 
Adapted from Food 52
Yields 4 to 6 servings
This delicious side can also be served as a dip with tortilla chips.

Read more…

Turkey Burrito Bowls

Turkey Burrito BowlsHot Prepper
I have recently become a food prepper. More accurately I should say I have tried to become a food prepper. I’ve only been doing it for a couple of weeks. In an effort for my husband and me to eat healthy, better-portioned, balanced meals during the week (mainly for lunch), I have jumped on the food prepping bandwagon. The kids are into it too, but it’s mainly for us old folks. Here’s what I have learned…

Having a variety of pre-portioned meal choices that ready for you to grab on the way out the door to go to work is fantastic. Finding different recipes for tasty meals is easier than ever because there are some great cookbooks out there and not all of them are Keto books. (I’m not doing Keto. Too restrictive. I’m just making healthier choices.) Even better, the variety of flavors is unlimited. In fact, for those people like me who prefer a bit more International flavor, there are so many options to choose from. Eating this way also forces you to find the freshest ingredients possible and you will be proud to look into your shopping cart and see all of the fruits and vegetables. (Gold star for you!)

I have also learned that having good meal containers is a must. It is also a pain in the neck. Good reusable containers are great…but you have to store them when not in use. I don’t know what it’s like in your house but in my house, the “Tupperware/Gladware” situation is a nightmare. And, while I did find some really great containers on Amazon, I have now only added fuel to the dumpster fire that is my food storage predicament.

Another thing I learned? Food prepping takes time. Part of the reason I wanted to get into this was to save time on the busiest days during the week and while I knew that to do it the way I wanted would require an entire Sunday to get everything ready, the reality is I don’t always have an entire Sunday. Doing it on a slow night during the week is an option. But, again those are few and far between. There’s a reason that people out there have meal prep businesses and are doing very well at it.

So my conclusion about my little experiment is this: Food prepping is totally worth it—but not if it causes you even more stress. My plan for going forward will be to prep when I can, freeze when I can, and not be beholden to the perfect vision of multiple meal choices for multiple days in an organized refrigerator that resides in the clean kitchen that lives in my head.

This recipe for Turkey Burrito Bowls is one that I plan to make whenever I can regardless of food prep planning because it’s darn good…

Turkey Burrito Bowls
Yields 4 servings Read more…